The Bitter Truth Videos

Airmail Cocktail Variation with Charlotte Voisey

The traditional Airmail Cocktail, is similar to the French 75 Cocktail and is rum based, honey is the sweetener of choice and lime juice replaces lemon juice. Arguably, the Airmail could also be thought of as a sparkling Daiquiri. Here Charlotte layers on the flavors of both fresh muddled pineapple and The Bitter Truth Aromatic Bitters.

Airmail Cocktail

5 or 6 chunks of fresh pineapple
15 ml (1/2 oz) fresh Lime Juice
15 ml (1/2 oz) 2:1 Honey Syrup
30 ml (1 oz) Flor de Caña Seven Year Rum
2 dashes of The Bitter Truth Aromatic Bitters
45 ml (1 1/2 oz) Champagne or sparkling wine

Muddle the pineapple in a mixing glass. Add all other ingredients except Champagne. Shake with ice. Double strain into a Champagne flute and gently top off with Champagne. Garnish with a mint leaf.

Savoy Martini prepared by Erik Lorincz

The Savoy Hotel in London is one of the most prestigious hotels in the world and celebrated its 125th anniversary in august 2014. With the Dry Martini Cocktail being the hotels best selling cocktail, headbartender Erik Lorincz created together with his team of the American Bar the Savoy Martini, a tasty mixture of dry gin, dry vermouth and bitters.

The Bitter Truth produced a limited number of 250 bottles of a Savoy Martini Bitters for the Savoy Martini which is used alongside a special bottling of a rare Cocchi dry vermouth and house dry gin. The Savoy Martini Bitters are used at the American Bar and are available for sale solely at the Savoy at a price of 30 GBP.


3 parts Dry Gin
1 part Cocchi Dry Vermouth
1-2 dashes The Bitter Truth Savoy Martini Bitters

Stir ingredients over cold ice and strain into a chilled cocktail glass and add a zest of bergamot peel relasing the essential oils of the peel.

Shaking vs Stirring a Cocktail with Robert Hess

When to Shake and When to Stir a Cocktail is a question quite often asked. Robert Hess gives advice in this little video from Small Screen on Vimeo making 2 versions of a Manhattan Cocktail. The answer is relativly simply as cocktails based on clear ingredients should be stirred, while cocktails using already cloudy ingredients or ingredients that are thick should be shaken. Learn how its made the right way!

…and for those want to try at home here`s the recipe for a tasty Manhattan Cocktail

Manhattan Cocktail

2 oz (60 ml) American whiskey (rye or bourbon)
3/4 oz (30 ml) sweet vermouth
1-2 dashes The Bitter Truth Aromatic Bitters

Stir with ice. Strain into a cocktail glass. Garnish with a cherry, lemon or orange zest.

Choose Proper Glassware For Your Drinks with Robert Hess

How To Choose the Right Glassware for Your Cocktail – The Cocktail Spirit with Robert Hess from Small Screen on Vimeo. There has always been confusion about the right glass picked for the right drink and its time to give simple advice. At Small Screen`s recent video Robert Hess is explaining how to do it right.

NOLA`s Classic Cocktail

Absinthe – 1 bar spoon or less to coat inside of glass
1 tsp. Sugar syrup (1:1)
2 dashes The Bitter Truth Creole Bitters
60 ml (2 oz) Rye Whiskey

Chill glass with a few ice cubes before making the cocktail. Discard ice once glass is properly chilled.
Mist or rinse glass with absinthe in order to thoroughly coat the interior of the glass.
Add simple syrup, bitters and whiskey to glass and stir to combine.
Garnish with lemon twist.

Casino Cocktail with Robert Hess

The Casino Cocktail is a drink that is widly published in old cocktail books so one can assume it has been pretty popular in the old days. The Savoy Cocktail book holds the version Robert Hess is explaining in this little video. If you like drinks that are heavy on the gin side, you`ll like this straight forward drink.

Casino Cocktail

60 ml (2 oz) Gin
5ml (1/8 oz) fresh Lemon Juice
5ml (1/8 oz) Maraschino Liqueur
1 dash The Bitter Truth Orange Bitters

Stir with ice and strain into a cocktail glass. Garnish with a cocktail cherry.

The Bridal Cocktail with Robert Hess

The Old Waldorf Astoria Bar Book is one of those books one can always go back to if a tasty little drink is needed. Somewhat close to a Sweet Martini Cocktail the addition of a tiny bit of Maraschino Liqueur adds a tasty extra bit of cherry to this drink. Watch Robert Hess making up one of those old classics for you…

Bridal Cocktail

60 ml (2 oz) Dry Gin
30ml (1 oz) Sweet Vermouth
1 dash Maraschino Liqueur
1 dash The Bitter Truth Orange Bitters

Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

Smoking Monkey Cocktail with Jamie Boudreau

The Smoking Monkey is an original cocktail recipe from Canon Bar in Seattle and was inspired by hints of banana that Jamie noticed in Jameson Irish Whiskey. Playing off those notes, Jamie infused banana into the whiskey creating a truly unique flavor profile. Interestingly enough, this cocktail is shaken due to the pectins released into the Jameson during the infusion process. Misting the glass with a smoky Islay whisky (like Ardbeg) before straining gives the cocktail a deliciously smoky essence.

Smoking Monkey Cocktail

45 ml (1 1/2 oz) Banana infued Jameson Irish Whiskey
15 ml (1/2 oz) Pedro Ximenez Sherry
3 dashes The Bitter Truth Aromatic Bitters
Smoky Islay Scotch for misting

Shake with ice. Mist a chilled cocktail glass with a smoky Islay Scotch (like Ardbeg). Strain cocktail into the prepared glass. Garnish with a neon monkey bathed in the same smoky Islay Scotch.

Eye Opener Cocktail with Robert Hess

Mornings can be difficult to deal with, especially if you had a night out before and you are still suffering from the aftermath of your alcoholic delights. Fortunately our forefathers and mothers restoring concoctions that might help gently lift our eyelids to greet the day. In this episode, Robert Hess shows the Eye Opener Cocktail based on some aged rum, apricot liqueur and an egg yolk making it perfect for breakfast or brunch.

Eye Opener Cocktail

45 ml (1 1/2 oz) aged Rum
1/2 teaspoon The Bitter Truth Apricot Liqueur
1/2 teaspoon Orange Curacao Liqueur
1 teaspoon grenadine
1/2 egg yolk

Dry shake to emulsify ingredients. Add ice to shaker and shake to chill and dilute. Strain into a chilled rocks glass.

King`s Elixir Cocktail with Jamie Boudreau

This gin cocktail plays off Jamie Boudreau`s Golden Ration for cocktails: 1 1/2:3/4:1/4 but here he reduces the amount of vermouth to 1/2 ounce. To cut the sweetness of the Gold Wasser (not schlager) ever so slightly, Jamie utilizes a simple technique using lemon zest.

King`s Elixir Cocktail

45 ml (1 1/2 oz) Gin
15 ml (1/2 oz) Dolin Blanc Vermouth
8 ml (1/4 oz) Goldwasser
2 dashes The Bitter Truth Celery Bitters

Stir ingredients with ice. Spritz oil of large lemon zest over chilled coupe. Add zest to glass. Strain cocktail into glass then remove lemon zest.

Apricot Lady Cocktail with Robert Hess

In this episode of The Cocktail Spirit, Robert answers a viewers question about using egg whites in cocktails. Specifically, he discusses health concerns as well as how egg whites enhance or change the texture of a cocktail and how to incorporate them. To demonstrate how to incorporate an egg white into a cocktail, Robert dry shakes all the ingredients before adding ice and shaking the Apricot Lady Cocktail briefly to dilute and chill.

Apricot Lady Cocktail

30 ml (1 oz) white Rum
30 ml (1 oz) The Bitter Truth Apricot Liqueur
15 ml (1/2 oz) fresh Lime Juice
8 ml (1/4 oz ) Orange Curacao Liqueur
1/2 egg white

Vigorously dry shake all ingredients to fully emulsify egg white. Remove strainer spring, if used, and add ice to mixing tin. Shake to chill and dilute. Strain into a chilled cocktail coupe.

Chamomile Sour Cocktail with Jamie Boudreau

At Canon, Jamie Boudreau`s bar in Seattle, WA, they take pride in the sours they create each and every night. Like many cocktails served at Canon, sours are made with 2:1, rich simple syrup. In the Chamomile Sour, Scotch is infused with the plentiful, calming herb to create a truly delightful, rich, yet light take on the classic sour style cocktail.

Chamomile Sour Cocktail

60 ml (2 oz) Chamomile infused Scotch Whisky
25 ml (3/4 oz ) fresh Lemon Juice
15 ml (1/2 oz) Sugar Syrup (2:1)
3 to 4 drops The Bitter Truth Creole Bitters
1 egg white

Add all ingredients to mixing tin. Froth or whip with a dairy frother or dry shake to emulsify. Add ice to tin and shake vigorously. Strain into a cocktail glass. Gently apply drops of bitters to foam. Draw a toothpick or straw through the bitters to create a nice design.

Eagel`s Dream Cocktail with Robert Hess

The Eagle`s Dream Cocktail is a light and delicious gin cocktail with a frothy texture which is just perfect for brunch. Robert Hess adds some great advice on dry shaking a cocktail by using the spring of a hawthorne strainer. This little trick is adding a thick froth to cocktails that use egg white and require a dry shake without adding dilution.

Eagel`s Dream Cocktail

45 ml (1 1/2 oz) Dry Gin
15 ml (1/2 oz) The Bitter Truth Violet Liqueur
15 ml (1/2 oz) fresh Lemon Juice
1/2 tsp. granulated Sugar
1 Egg White

Dry shake without ice. (Tip: remove the spring from a Hawthorne strainer and add it to your mixing tin before you dry shake. This will help to emulsify the ingredients and create a lot of body.) Then remove the spring and add ice. Strain into cocktail glass.

Queen’s Park Swizzle Cocktail with Robert Hess

The Queen’s Park Swizzle is a rich and flavorful rum based tiki cocktail and was a favorite of tiki legend Trader Vic. The drink was named for the oasis that was the Queen’s Park Hotel, formerly located in Trinidad’s Port of Spain. Robert demonstrates the proper swizzling technique as well as a quick and easy way to crush ice with common household items, should you not have a Lewis Bag on hand.

Queen`s Park Swizzle

90 ml (3 oz) aged Rum
8-10 Mint Leaves
15 ml (1/2 oz) fresh Lime Juice
15 ml (1/2 oz) Demerara Sugar Syrup (2:1)
1 dash The Bitter Truth Aromatic Bitters


Gently muddle mint leaves in a Collins or long drink glass. Add rum, sugar syrup, lime juice and bitters. Fill the glass with crushed ice and swizzle to combine ingredients. Finally top with more crushed ice and serve with straws. Cheers

Rum Ramsey Cocktail with Robert Hess

The Bon Ton Café is one of New Orleans finest restaurants and famous for one particular drink – The Rum Ramsey Cocktail. The drink is not only famous it`s recipe is secretly guarded by the Bon Ton Cafe and it remains a secret even when Robert Hess attempted to get closer to what is or what is not the original recipe for the Rum Ramsey Cocktail.

Rum Ramsey Cocktail

50 ml (1 3/4 oz) Rum
10 ml (1/4 oz) Bourbon Whiskey
10 ml (1/4 oz) fresh Lime Juice
1/4 tsp granulated sugar
1 dash The Bitter Truth Creole Bitters

Stir with ice and strain into a cocktail glass.

Fourth Regiment Cocktail with Jamie Boudreau

There aren`t too many classic cocktails calling for celery bitters, but one that is mostly credited is the Forth Regiment Cocktail which was popular in the late 1900, and considered good enough to go into Charles H. Bakers Gentleman Companion in the 1930`s. Celery Bitters are a bit weird, but once applied in the right way to a cocktail it has the power to become the magical ingredient as Jamie said so nicely in this little video.

Fourth Regiment Cocktail

30 ml (1 oz ) Rye Whiskey
30 ml (1 oz ) Sweet Vermouth
1 dash The Bitter Truth Orange Bitters
1 dash The Bitter Truth Creole Bitters
1 dash The Bitter Truth Celery Bitters
Lemon zest

Stir all ingredients well with ice. Strain into a chilled cocktail glass. Garnish with Lemon twist.

TIP: add lemon twist to the glass before pouring the cocktail to add the most robust lemon flavor throughout the cocktail.